Pain au chocolat
Chocolate rolls

ingredients

• 1 rectangular puff pastry (approx. 320 g)

• 200 g chocolate in 16 bars

• 1 egg yolk

• powdered sugar

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preparation

Cut the dough into 8 rectangles of approx. 12x8 cm each and roll 2 chocolate bars into each rectangle. Place with the lock side down on a baking tray and refrigerate for about 15 minutes. Brush the pain au chocolat with egg yolk, bake at 200 ° C for about 25 minutes and finally sprinkle with powdered sugar.

Gourmet tip

Since the production of puff pastry is rather complex, I decided on the quick version at this point. If you are patient, it is definitely worth making the puff pastry yourself (there are clear instructions on lemenu.ch). In terms of taste, it will surpass the puff pastry you buy by far!